Golden Recipe for Savory and Moist Oyster Pancakes (Gulljeon)
Golden Recipe for Savory and Moist Oyster Pancakes (Gulljeon)
Enjoy Premium Oyster Pancakes at Home: Rich in Flavor and Perfectly Moist
A recipe for delicious, savory, and moist oyster pancakes made with fresh oysters. Create a wonderful dish with simple ingredients.
Main Ingredients for Oyster Pancakes- 30 fresh oysters (select plump and fresh ones)
- 2 large eggs
- 1 Korean chili pepper (like Cheongyang) for a hint of spice
- 1/2 red bell pepper for color
- A small amount of green onion (white parts, finely chopped)
- 1 pinch of salt (to lightly season the egg mixture)
Chive Salad Ingredients and Dressing- 1/2 bunch fresh chives (wash thoroughly and cut into 3-4 cm lengths)
- 1/2 medium onion (thinly sliced)
- 1/2 Tbsp minced garlic (add more if you like a stronger garlic flavor)
- 1/2 Tbsp gochugaru (Korean chili flakes, for color and mild heat)
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp salt (to season the chives)
- 1 Tbsp sugar (to balance the sweet and sour taste)
- 1/2 Tbsp sesame oil (for a nutty aroma and flavor)
Oyster Pancake Dipping Sauce- 1/3 cup soy sauce (adjust to your taste)
- A small amount of wild chives (dallet, optional, adds a fragrant touch)
- 1/2 Tbsp gochugaru (for a clean spiciness)
- A little lemon juice (to cut through any oyster brininess and add freshness)
- 1/2 Tbsp sesame oil (for nutty flavor)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sugar (to add sweetness and balance the flavors)
- 1/2 bunch fresh chives (wash thoroughly and cut into 3-4 cm lengths)
- 1/2 medium onion (thinly sliced)
- 1/2 Tbsp minced garlic (add more if you like a stronger garlic flavor)
- 1/2 Tbsp gochugaru (Korean chili flakes, for color and mild heat)
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp salt (to season the chives)
- 1 Tbsp sugar (to balance the sweet and sour taste)
- 1/2 Tbsp sesame oil (for a nutty aroma and flavor)
Oyster Pancake Dipping Sauce- 1/3 cup soy sauce (adjust to your taste)
- A small amount of wild chives (dallet, optional, adds a fragrant touch)
- 1/2 Tbsp gochugaru (for a clean spiciness)
- A little lemon juice (to cut through any oyster brininess and add freshness)
- 1/2 Tbsp sesame oil (for nutty flavor)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sugar (to add sweetness and balance the flavors)
Cooking Instructions
Step 1
First, select about 30 fresh, plump oysters. Rinse them gently under running water to remove any debris and drain them well in a colander.
Step 2
In a bowl, crack 2 eggs and add finely chopped Korean chili pepper, red bell pepper, and green onion. Season with a pinch of salt to lightly flavor the egg mixture.
Step 3
Whisk the eggs well with a chopstick or whisk until smooth and no lumps remain. Ensure the chopped vegetables are evenly distributed.
Step 4
In a small dish, place about 1 cup of flour. Dredge each oyster, one by one, in the flour, coating all sides thinly. This creates a light flour coating.
Step 5
Gently tap off any excess flour from the oysters. This thin flour layer helps prevent the oysters from losing moisture and ensures the egg batter adheres well. Instead of dipping many oysters at once, coat 5-6 oysters at a time with the egg mixture. This prevents them from sticking together and ensures an even coating.
Step 6
Heat a pan over medium-high heat, then reduce to medium. Add about half a cup of cooking oil. Once the oil is hot, carefully place the egg-coated oysters into the pan, one by one. It’s helpful to remember the order in which you placed them, as this will ensure even browning when you flip them later.
Step 7
As the pancakes begin to cook and turn golden, sprinkle some of the chopped Korean chili pepper and red bell pepper pieces on top of the oysters for garnish. This adds visual appeal and an extra layer of flavor. Making it look beautiful enhances the dining experience!
Step 8
Once the first side is golden brown, flip the oysters in the same order you placed them. Cook for another minute or two until lightly golden. Avoid overcooking, as the oysters can become tough. This will be the ‘front’ side of your oyster pancakes.
Step 9
Your delicious oyster pancakes are now beautifully cooked! The steam rising from the warm pancakes is incredibly appetizing.
Step 10
Oyster pancakes are best enjoyed immediately while warm. While many oyster dishes are enjoyed cold to appreciate their pure flavor, the warmth brings out the savory and moist qualities of the pan-fried pancakes, making them particularly delightful.
Step 11
Let’s prepare a delightful dipping sauce to accompany your pancakes. In a small bowl, combine 1/3 cup soy sauce, a small amount of chopped wild chives (if available and in season), 1/2 Tbsp gochugaru, a little lemon juice for freshness, 1/2 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and 1 Tbsp sugar. Mix well to create a flavorful sauce.
Step 12
Consider pairing your oyster pancakes with a simple chive salad. Combine the fresh chives and thinly sliced onion with the prepared dressing ingredients (from the chive salad section) and gently toss. This salad complements the richness of the oyster pancakes perfectly. Oysters and chives are known for their excellent nutritional synergy, often considered a natural stamina booster.
Step 13
With a generous plate of these appetizing oyster pancakes, a flavorful chive salad, and the accompanying dipping sauce, you have all the makings of a wonderful meal that practically calls for a drink. I’m looking forward to enjoying this leisurely meal after a long time!
